Aguado de gallina is an Ecuadorian thick chicken and rice soup.

Arroz con camarones is rice and shrimp dish very popular in Ecuador. It is typically served on the cost of the country.

Chaulafán is the Ecuadorian version of Fried Rice. It is widely consumed and they add peas, carrots, raisins and other herbs.

Arroz con menestra de lentejas is a traditional Ecuadorian dish. Lentils (lentejas) are cooked with spices and served with white rice and sometimes with a type of meat.

Arroz con pollo is the traditional rice and chicken dish using Ecuadorian ingredients. The chicken breast if cooked with the rice and chicken stock, the dish can be accompanied by plantain.

Arroz marinero is a traditional seafood rice dish from the cost of Ecuador. They use many type of seafood ingredients like shrimp, squid, mussels and scallops.

Fritada is a typical dish in Ecuadorian cuisine. It is a traditional dish and Its main ingredient is fried pork.

Guatita (little guts) is an Ecuadorian stew where the main ingredient is tripe (cow stomach) cooked in a sauce of spices, potatoes and peanuts.

The dish is often considered an acquired taste. Because of its strong taste, it is sometimes served in small quantities.

In Ecuador, it is believed that guatita helps relieve hangover symptoms. For this reason, it is often served by restaurants early on Saturday and Sunday mornings.

Seco de chivo (goat) is a stew where goat is slow cooked along with garlic, cumin, peppers, onions, cilantro, tomatoes, chicha, orange juice and spices.

Llapingacho is a fried potato cake that originated in Ecuador. They are usually served with a peanut sauce. The dish is similar to Colombian arepas. The potato patties or thick pancakes are stuffed with cheese and cooked on a hot griddle until crispy brown

Hornado is a roast pig, cooked whole, in Ecuadorian cuisine. It is often served in highland markets. Hornado is generally accompanied by llapingacho, mote (hominy), and vegetables. It is made with pork, garlic, salt, pepper, cumin and oil.